Marry Me Chicken
Chef DefneKitchen Studio chef · October 21, 2026One pan, 30 minutes: golden chicken in a creamy Parmesan and sun-dried tomato sauce, finished with fresh basil. It got its name from a taster who said they'd marry whoever made it, and it's a lifesaver on tired weeknights.
Calories are an AI estimate, for information only.
Ingredients · 13
4 servingsTap what you already have; add the rest to your list in the app with one tap.
For the Chicken
- Chicken Breast2 large breasts, halved horizontally700 g
- Salt1 tsp
- Black Pepper½ tsp
- Olive Oil2 tbsp
- Butter15 g
For the Sauce
- Garlicminced4 cloves
- Dried Thyme1 tsp
- Red Pepper Flakes½ tsp
- Chicken Stock180 ml
- Heavy Cream35%200 ml
- Parmesanfinely grated50 g
- Sun-Dried Tomatoesoil-packed, drained and sliced80 g
- Fresh Basilsmall1 bunch
Method · 7 steps
- 1
Drain and slice the sun-dried tomatoes, mince the garlic and grate the Parmesan. Halve the chicken breasts horizontally into 4 thin cutlets (about 1.5 cm). Pat them dry and season both sides with salt and pepper.
- 2
Heat the olive oil and butter in a large pan over medium-high heat. Cook the chicken for 4–5 minutes per side, until golden and cooked through (74 °C / 165 °F). Move it to a plate.
- 3
Turn the heat down to medium. In the same pan, cook the garlic, thyme and red pepper flakes for 30 seconds without letting the garlic burn.
- 4
Pour in the chicken stock and scrape up the browned bits from the bottom of the pan. Add the cream and sun-dried tomatoes, bring to a simmer and cook over medium-low heat for 4–5 minutes, until slightly thickened.
- 5
Turn off the heat and stir in the Parmesan until the sauce is smooth; added over the heat it can clump. Taste and add salt if needed.
- 6
Return the chicken and any juices from the plate to the sauce and spoon the sauce over it. Turn the heat back to medium and warm through for 2–3 minutes.
- 7
Tear the basil leaves over the top. Serve right away with pasta, rice or crusty bread.
